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Close-up of roasted golden-yellow squash pieces with charred edges, served on a green sauce, with a sprinkling of coarse salt visible on top.

Roasted Squash with Salsa Verde

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Roasted seasonal squash tossed in olive oil and salt, served over vibrant salsa verde, and finished with flaky salt. Quick, simple, and full of flavor—this one’s an instant weeknight favorite or a standout side for entertaining.
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Prep Time 10 minutes
Total Time 40 minutes
Course: Side Dish
Cuisine: American
Calories: 141
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2 cups squash cut into bite-sized pieces (patty pan or delicata preferred)
  • 2 tablespoon salsa verde see previous post
  • Kosher salt to taste
  • Olive oil for roasting
  • Flaky salt to finish

Equipment

  • Sheet Pan
  • Cutting board
  • Knife
  • Mixing bowl

Method
 

  1. Preheat oven to 400°F.
  2. In a mixing bowl, toss squash with a drizzle of olive oil and kosher salt.
  3. Spread evenly on a baking sheet and roast for 20–30 minutes until tender and golden.
  4. Spoon salsa verde onto a serving plate.
  5. Top with roasted squash and finish with flaky salt. Serve warm.

Nutrition

Calories: 141kcalCarbohydrates: 35gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 241mgPotassium: 1051mgFiber: 6gSugar: 8gVitamin A: 29964IUVitamin C: 60mgCalcium: 134mgIron: 2mg

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